If you’re looking for the right chocolate couverture to pair with your chosen spice, we’ve got a wide selection to choose from:

• Ginger pairs beautifully with Veliche Temptation 64, Guanaja 70%, Fleur de Cao 70%, and Papouasie 35%
• Cinnamon tastes great with Ruby RB2, Okapi 65, Caraibe 66%, Ocoa 70%, Mexique 66%, Lactée Superieure 38% and Ghana 40%
• Vanilla would complement Intense 35, Araguani 72%, Alpaco 66%, Inaya 65%, Ocoa 70%, Chocolat Amer 60% and Zephyr Caramel 35%
• Gingerbread goes great with Ruby RB2, Callebaut Dark and Bitter, Ecuador 70%, Lactée Barry 35%, Papouasie 35% and Ghana 40% 
• Tonka bean would pair perfectly with Intense 35, Guanaja 70%, Alto el Sol 65%, Jivara 40% and Zephyr 34%
• Pepper would be balanced beautifully by Manjari 64%, Veliche Okapi 65, Ruby RB2, Excellence 55%, Venezuela 72%, Callebaut Very Bitter, and pink pepper tastes fantastic with Velvet 32%!
• Saffron blends well with Fleur de Cao, Ruby RB2, Velvet 32% and Zephyr 34%
• Cloves are best paired with Okapi 65, Power 80, Exellence 55%, Alunga 43% and Blanc Satin 29%
• Anise pairs perfectly with Favorites Mi-Amere 58% and Amatika Blanche 35%, while star anise would be best with Tanariva 33% and Zephyr 34%
• Cardamom would complement both Caramelia 36% and Sao Thome 70%
• Coriander pairs best with Zephyr 34%
• Cumin is a great partner for Callebaut Very Bitter
• And Callebaut 811 tastes fantastic with a wide variety of warming spices!